i'd be interested to learn what the diet of the folks in africa who were wormed was (presumably low iron). i've seen some interesting stuff on the symbiotic...
this looks just great: http://www.kingcorn.net/ has anyone seen the film (i'm in pittsburgh where it's yet to show)? thanks, oliver... [Non-text portions of...
Whipworms are being suggested as a miracle treatment for Crohns (I think). There's some stuff on PubMed about them. As you imply it's important not to get too...
When you say "make bread with kefir" --- do you mean after straining the grains out? If you don't mean that -- is it possible? Do some of the yeasts transfer?...
I started a ginger bug so that I could make ginger ale. (I'm using the recipe from the book Wild Fermentation.) It was nice and frothy and very alive after...
Helminths are what scientists call whipworm to make themselves feel scientific. Helminth therapy is whipworm infestation Sally Entrez PubMed Results Item 1 of...
the sourdough may have got very acid and the yeast has gone to sleep. Start some bread with it ie refresh it with some more flour, warmth and water. Then --...
... Acorn flour does not have the qualities of wheat flour. It really is a nut flour and very dark and heavy. It should not be bitter - that is the tannin...
Ross Thanks for the good information you always give. I have koji rice. I don't have the koji-kin. The way you make it is much easier than the book. They...
... Actually, I'd like to know that too. I want to make some doubanjiang, for putting in one of my favourite dishes - mapo doufu. It is a mix of fava beans,...
... This is what really "gets" me about Korean cuisine. They have all these great ideas ... like really nice raw fish, kimchi, seaweed etc. But the big deal is...
That is a point. One of the goat-rearing books I read said not to get too worried about goat parasites ... if the goat is healthy, the parasites won't matter...
... Hello,GuruK, When you are to make miso, it would be the most natural thing to hold garlic and onion from their way until the miso is well fermented. Do not...
Just for your information, You may want to look at this site. KOJIYA HONTEN. This is the site of a KOJI and MISO shop family owned and continuously running for...
... On a Yahoo tempeh group, an experienced maker says it took much longer for his tempeh culture to mature if garlic is added. He dips his finished tempeh in...
G'day Isao, Thanks for your comments on doubanjiang et al. I'm hoping to get some going soon, and have some fava beans fermenting now for a simple bean paste. ...
Isao, Thank your for this timely advice! Two weeks ago I put in my order to Gem Cultures for koji spores. One week ago I emptied the last of my first batch...
Isao Thanks for the advice. I never even thought that people fermented the things I see in this group. It is pretty amazing. GB ... hold ... mold ... famous ...
Hello, I would like to make miso at home and would like to make the koji also. However, Can some one recommend where is a good place to get koji spores? ...
... Here's a couple of places: http://www.tibbs-vision.com/sake/ http://www.gemcultures.com/soy_cultures.htm -- Ross McKay, Toronto, NSW Australia The planet...
... When you "culture" fruit, you usually end up with "wine"! Which in fact we do, and beer too. But sugar just wants to end up being ethanol, and that's that....
... Oh, it WORKS great. Leave a gallon of fresh cider on the counter for a couple of days, or add a kefir grain to it and then leave it out. Fizzy, refreshing,...
LOL! No, I meant more like whole fruit:) Listen I just made something really interesting. I took some blueberries I had frozen. I added 1 cup berries with ...
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